Yukichu Ume, which was also served at the BBQ
Classical dry
The last one is grilled seafood from the BBQ menu!
Thank you very much for your hospitality!
Good morning Colonel Lal 😃.
Great menu as always ‼️ and the flowers make it look like a ryotei-style BBQ 😍the drinks are going to be even better 😙.
Thanks for all your hard work in preparing and executing the event 🤗.
Good morning, J&N 😁.
All the planning and control of the menu was done by my wife, and it was a great lineup 😋.
Thanks to all who came and thanks to my wife as well 🤘.
It's a little sweeter than the traditional Yukichubai, but it mellows out when heated, so I haven't had it for a long time.
I bought it a long time ago and drank it lukewarm. It was just the right amount of sweetness, and the warming softened the alcohol and made it mellow and delicious.
I enjoyed it with sashimi, kamaboko (fish cakes), and other fish-based foods.
Is it because I've been drinking it for so long that I feel at ease, or is it the power of this drink in the first place?
This year's Yukichubai was also delicious.
Sometimes I get a few that are not so good. But the tasty ones are good whether they are sake or regular sake.
Let me drink it again!
One that my brother in my hometown gives me every year.
I serve it with nodoguro (northern bluefin tuna) and firefly squid sashimi.
It is a good sake with a nice sweetness in a light flavor.
At Niigata-kan. It is said to have a soft mouthfeel and a rancid taste with acidity unique to junmai. Gohyakumangoku rice grown in Joetsu, including contract-grown rice, is used. This sake is made using the box koji method.